Save to your scrapbook
Salt and vinegar chicken goujons
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g Waitrose Sea Salt & Somerset Cider Vinegar Hand Cooked Crisps
2 essential Waitrose British Chicken Breasts, cut into strips
1 essential Waitrose Free Range Egg, beaten
Waitrose Lemon Mayonnaise, to serve
1. Preheat the oven to 200ºC, gas mark 6. Place the crisps in a food processor and pulse to make coarse crumbs. Place on a large plate.
2. Toss the chicken in the egg then press into the crushed crisps to evenly coat. Place the chicken goujons on a greased baking tray.
3. Bake for 20 minutes until golden and cooked throughout. Serve with lemon mayonnaise and green salad.
Typical values per serving:
This recipe was first published in July 2013.